Sugar-Free Cooking by Sue Quinn

Every bookshop now has a huge cookery section. With all the latest ‘healthy eating’ ideas, every kitchen needs a range of specialty cookbooks. At least one Paleo, another gluten free, and now the latest sugar-free. Hachette is joining this market with their ‘Healthy Eating’ series.

I have been through many sugar-free books over recent months. Most simply substitute raw sugar or honey for refined sugar. But Sue Quinn’s offering is radically different. This is a cookbook full of sweet recipes – desserts, baked goods, breakfast yummies – and no honey, sugar or even syrup in sight. She uses fruit to obtain a tempting sweetness, mashed bananas. figs, dates and applesauce. If fruit isn’t appropriate, then Greek yoghurt is often found as the ‘sweetening’. Most recipes are practical and require only basic cooking skills.

Be warned, this is not intended as a weight loss guide. Her ice-creams use full cream. Many of the recipes call for full fat ingredients. Instead this is a book intended for those who are looking to satisfy a sweet tooth with a whole food alternative. My immediate thought was for parents wanting to teach youngsters about healthy food choices. Make it sweet and tasty without refined sugar, and just maybe they will eat it.

At the price – certainly worth adding to the kitchen collection.

Sugar-Free Cooking by Sue Quinn was last modified: August 5th, 2016 by Cecilia Sutton

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The "big" band in the first issue of Buzz Magazine was NOT The Big Pop Monsters (aka Superheist) but The Buzzards, a very popular surf grunge band on Melbourne's Mornington Peninsula. The Buzzards drew huge crowds in the pre-pokies pubs of the era.